With a modern production system together with a safe process handling raw materials to finished products, GC Food is taking the lead in the nata de coco production and trading industry in Vietnam. From fermentation, treatment of ingredients, packaging, plus sterilization, every step is strictly quality-checked as well as guaranteed for food safety for both domestic consumers along with international markets.
1. Sustainable development goals of GC Food
1.1 Development values
GC Food is now the largest producer and exporter of nata de coco (coconut jelly) in Vietnam. With the aim of sustainable growth, the company invests in raw materials, processing stages, manufacturing as well as packaging, to deliver nutritious, safe, and high-quality products for consumers.
1.2 Business vision
In 2015, GC Food officially established the Vinacoco - one of the largest coconut jelly factories located in Dong Nai, marking the first step of modernized nata de coco industry in Vietnam. This milestone confirmed the company’s determination to transform coconut water into high-value products.
In 2024, Vinacoco proudly received the National Quality Award in Hanoi. This achievement highlighted the company’s success, aiming to develop as well as uplift domestic agricultural products, along with expanding to international markets.
2. International-standard nata de coco process
2.1. Modern production system
What sets GC Food apart lies not only in its advanced technology but also in its control over the fermentation strain - a key factor ensuring the quality of coconut jelly. In addition, the production process is a fully closed-loop system, with automation at key stages such as cooking, sterilization, and packaging.
At present, GC Food operates modern production lines including:
A pasteurized nata de coco line packed in 10kg bags (or smaller sizes).
An aseptic nata de coco line packed in 200kg bags.
2.2 Standard nata de coco process
2.2.1 Culturing and fermentation stage
After harvesting, old coconut water is thoroughly sterilized, then the Acetobacter xylinum strain is added. At a suitable temperature and pH environment, the bacteria convert the sugar contained in coconut water into cellulose, forming a natural jelly layer.
After 8 to 10 days, the thick ivory-white jelly sheet is ready for harvesting. It is then washed carefully before moving to the processing stage.
2.2.2 Processing and shaping stage
Once the raw coconut jelly has been collected, it is shaped and processed through the following steps:
Soaking, slicing, cutting: the jelly is soaked to expand evenly while becoming whiter, then sliced and cut into cubes or strings.
Second soaking: the jelly is soaked again in clean water to raise the pH level and remove all residues.
Cooking: the jelly is cooked in modern pressure tanks, ensuring sterilization and food safety.
3. High-quality pasteurization and packaging technology
Beyond the initial coconut jelly production process, the cleaning and packaging stages are also key factors that determine the product quality of GC Food.
3.1 Ensuring food safety
GC Food applies advanced pasteurization technology to completely remove harmful microorganisms such as E. coli and Salmonella, without the use of preservatives. Thanks to this modern production method, the product can be stored for an extended period while maintaining its freshness with minimal risk of spoilage.
3.2 Preserving natural flavor
Each batch of coconut jelly is strictly monitored for temperature and heating time to retain its light sweetness and natural aroma. The closed production process prevents contamination from outside odors, while protecting the chewy texture of the jelly so it does not become mushy or deformed.
3.3 International standard packaging process
The processed coconut jelly is packed in syrup-filled bags and then pasteurized under optimal conditions to ensure quality and food safety.
With advanced pasteurization technology and meticulous control, GC Food creates coconut jelly products that are both safe and naturally flavorful. This foundation strengthens the company’s reputation in the international market.
4. The goal of winning global customers
To be recognized on the international food map, GC Food’s nata de coco must pass a series of strict tests for quality, safety, and nutritional value. Being licensed for export not only confirms the brand’s credibility but also proves the appeal of Vietnamese agricultural products in the global market.
In the coming stage, GC Food focuses on expanding into populous, high-potential markets such as China, India, and Indonesia. These countries are following the trend of low-calorie, high-fiber, and health-friendly food. This trend will drive coconut jelly to become a widely preferred ingredient.
Overall, GC Food’s nata de coco is making its mark on the international food map thanks to its advanced production technology, strict quality control, and sustainable development philosophy. From this foundation, every product that reaches consumers is not only of high quality but also a testament to continuous efforts in elevating the value of Vietnamese agriculture worldwide.
